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Creekstone Farms Wood-Grilled Beef Tomahawk Steaks with Gorgonzola Butter

Creekstone Farms Wood-Grilled Beef Tomahawk Steaks with Gorgonzola Butter

This signature Creekstone Farms recipe from Chef Steven Raiclen is always a show stopper! The Tomahawk steak is an impressive cut and when paired with this recipe, it is sure to be a crowd favorite.


Serves 4 to 8 (makes 4 large steaks)


For the Gorgonzola Butter:

  • 2 ounces crumbled Gorgonzola, at room temperature
  • 8 tablespoons (1 stick) salted butter, at room temperature
  • 1 tablespoon finely minced chives
  • 1 tablespoon finely minced fresh rosemary needles
  • 1 teaspoon freshly ground black pepper, or more to taste


For the steaks:

  • 4 “tomahawk” (bone-in) rib-eyes, preferably dry-aged, each about 24 ounces and 1-1/2 to 2 inches thick
  • 4 tablespoons minced garlic
  • 4 tablespoons minced fresh rosemary needles plus 4 sprigs of rosemary
  • Coarse salt (kosher or sea)
  • Coarsely and freshly ground black pepper
  • Extra virgin olive oil


You’ll also need: a grill hoe or other long-handled tool to rake out the coals; long-handled tongs; grill gloves


  1. Prepare the Gorgonzola Butter: Place the cheese, butter, chives, rosemary, and pepper in a food processor and process until creamy and smooth.   Place a 12-inch piece of plastic wrap or parchment paper on your work surface and mound the butter in the center.  Roll it up into a cylinder 1 1⁄2 inches in diameter, twisting the ends of the wrap to compact the butter.  Refrigerate or freeze until firm.   The butter will keep for 5 days in the refrigerator or up to 3 months in the freezer.   You can do this step ahead of time.
  2. Build a hardwood fire and let it burn down to glowing embers. Using a grill hoe, spread the coals directly under the grill grate, deeper on one side than the other (you’re looking for a hot fire on one side and a cooler fire on the other).
  3. Season the steaks with the garlic, minced rosemary, and salt and pepper.  Drizzle with olive oil. Pat the seasonings and oil into the meat with a fork. When ready to cook, brush and oil the grill grate.
  4. Arrange the steaks directly on the hottest part of the grill grate along with the rosemary sprigs for a fragrant infusion of smoke. Sear for about 5 minutes per side, rotating the steaks 90 degrees with long-handled tongs after 3 minutes to achieve a nice crosshatch of grill marks.  Repeat on the other side.
  5. Transfer the steaks to the cooler part of the grill and continue to cook until the steaks are done to your liking—125 to 130 for medium-rare. (The exact time will depend on the strength of your fire and the thickness of the steaks.)  If the bones start to burn, slide a sheet of aluminum foil under them.
  6. Transfer the steaks to a platter or plates. Top with a disk of the Gorgonzola Butter and let them rest for 2 minutes before serving.